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Roasted Carrot Ginger Soup Recipe

An easy roasted carrot soup recipe! See how to make carrot ginger soup with simple ingredients and an anti-inflammatory kick. Carrot coconut turmeric soup is delicious, vegan, and paleo.

Instructions

Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 2 pounds Carrots (sliced into rounds)
  • 1/4 cup Olive oil (divided)
  • 2 medium Leeks (sliced; white part only)
  • 1 bulb Garlic (minced; about 10 cloves)
  • 2 tablespoons Fresh ginger (minced)
  • 2 tablespoons Turmeric
  • 1 teaspoon Fresh thyme
  • 8 cups Vegetable broth
  • 1 cup Full-fat coconut milk
  • Sea salt (to taste)
US Customary - Metric

  1. Preheat oven to 400 degrees F.

  2. Toss carrots with 2 tablespoons olive oil, sprinkle with salt, and arrange on a baking sheet in a single layer. Roast for 45-50 minutes, until tender.

  3. In a large dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Saute the leeks, ginger, and garlic for 3-4 minutes, until soft.

  4. Stir in the spices and toast for 30 seconds, until fragrant.

  5. Stir in the carrots and broth. Cover and simmer for 1.5 hours.

  6. Add the coconut milk. Using an immersion blender, blend the soup until smooth. Taste for salt.

  7. Divide between bowls and swirl in a bit more coconut milk (optional).

Recipe Notes

Serving Size: 1 1/2 cups, or 1/8 entire recipe

Nutrition Information Per Serving

Calories: 195 | Fat: 13g | Total Carbs: 19g | Net Carbs: 15g | Fiber: 4g | Sugar: 8g | Protein: 2g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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